James Kicinski-McCoy is a writer, specializing in creative marketing and branding, is a co-founder and editor of Mother Magazine, and co-owner of Two Son. She lives with her husband and four children in Nashville, Tennessee.

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QUICK CURRY CHICKEN SALAD

03/06/2017

My ex-mother-in-law taught me how to make this incredibly easy curry chicken salad over 15 years ago. It’s really good and also a hit with the kids! Since I made bone broth last week, I decided to whip up this dish with the chicken I had left over. I hope you like it!

You will need:

One roasted chicken, you can roast your own or buy one pre-roasted, which I usually do for convenience
Two green granny smith apples
Two celery stalks
Cashews halves
2 heaping spoonfuls of mayo, I use Nayonaise or Just Mayo (my favorite!)
1-2 Tbsp. curry powder, to taste
Salt and pepper, to tase

Roast chicken if not pre-roasted. Remove breasts from whole chicken and cut into bite-size cubes. Chop all remaining ingredients and combine in a large mixing bowl. Stir in mayo and spices, to taste. Tip: Wait to add cashews until immediately before serving to avoid them softening.